|Top photo: a sampling of our recipe books and my bread dough headed for the oven. Above, Lyn's most excellent scones, fresh from the oven, waiting to accompany a pot of coffee.|
Food, food, food. Holiday season is the season for cooking and eating more, more more. It's also the time Lyn and I haul out our books of recipes – or receipts as they were known long ago. From each of our books and folders, not only recipes but also memories tumble out deliciously. Many of them came from dear friends dating back decades.
Over here, there're the recipes for clam and fish chowder from Charlotte of Rockport, Massachusetts, whose New England roots show in every detail of this formula. And whose appreciation for fried salt pork taught this ol' Southerner that we aren't the only ones who enjoy the pig. Like so many dishes, the chowders are, "better after reheated," Charlotte noted. (She also provided a dynamite cough-remedy recipe.)
Over there, in another book, another recipe – one from Ann of East Haddam, Connecticut, whose recipe for Chicken with 40 Cloves of Garlic carries this warning: "Must not attend any neighborhood parties within one week of preparing and ingesting this meal!"
|New York Times, March 25, 2007|
|Lyn's Parker House rolls recipe, always a hit.|
Sometimes, the recipe sharer's name is lost in time, like the one called Orgasmic Chocolate Pecan Pie.
And sometimes a recipe that entices on paper never gets made. I love menudo, the classic Mexican dish that includes spicy tripe, chiles and hominy soup. Having dinner (not menudo) with friends, I mentioned my menudo love, and the husband offered to send me his favorite recipe. He did, and I still have it.
I intend to make menudo one of these days. Meanwhile, I haul out the recipe from time to time. As I do the others. They all are part of our culture, like family stories, clothing, furniture. They keep us connected to people, making them live long after they're no longer with us. Some help us recall people who fell out of our lives because they or we moved to distant places or simply because we lost touch. But not really; the recipes keep us connected.